NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.13 cup jasmine rice

1.5 tbsp full-fat coconut milk

1 tbsp green curry paste

0.25 tsp coconut oil

0.5 cup red bell pepper

0.5 cup snap peas

0.5 cup water

1 tsp fish sauce

0.5 tsp coconut sugar

0.25 cup fresh Thai basil

0.25 tsp sea salt

PREPARATION

• 1

  Rinse the jasmine rice under cold water until clear.

• 2

  In a small saucepan, combine the rice, water, 1 tablespoon of coconut milk, and sea salt.

• 3

  Bring the rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 4

  While rice cooks, slice the chicken breast into thin bite-sized strips and thinly slice the red bell pepper.

• 5

  Heat the coconut oil in a large skillet over medium heat and stir in the green curry paste, frying for 1 minute until aromatic.

• 6

  Add the chicken strips to the skillet and cook for 3-4 minutes until the outside is no longer pink.

• 7

  Pour in the remaining 2 tablespoons of coconut milk, red bell pepper, snap peas, fish sauce, and coconut sugar.

• 8

  Simmer the curry for 5-7 minutes until the chicken is cooked through and the vegetables are tender-crisp.

• 9

  Remove from heat and stir in the fresh Thai basil leaves.

• 10

  Fluff the coconut rice with a fork and serve the green curry chicken over the top.